Description
Moist rhubarb quick bread made with buttermilk, featuring a tender crumb and a sweet cinnamon sugar topping, perfect for spring baking.
Ingredients
Scale
- 1 ½ cups brown sugar
- ⅔ cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups diced rhubarb
- ½ cup chopped walnuts (optional)
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 325°F and grease two loaf pans
- Whisk brown sugar, oil, egg, buttermilk, and vanilla until smooth
- Combine flour, baking soda, and salt in a separate bowl
- Mix dry ingredients into wet ingredients until just combined
- Fold in diced rhubarb and walnuts
- Divide batter evenly into prepared pans
- Mix sugar and cinnamon and sprinkle on top
- Bake for 55 to 60 minutes until a toothpick comes out clean
- Cool in pans for 10 minutes then transfer to a wire rack to cool completely
Notes
- Do not overmix the batter to keep the bread tender
- Drain excess liquid from rhubarb to avoid sogginess
- Let the bread cool completely before slicing for best texture
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg